Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

Put all the ingredients for the fishcakes, except the oil, in a food processor with seasoning and blitz until really well blended. Shape into 12-18 round patties, then chill for up to 1 day until ready to serve.

Wash the food processor, then blitz all the sambal ingredients together to make a bright green, wet paste. Season and chill.

When ready to serve, fry the fishcakes in the oil for a few mins on each side until golden – they will be firm, like Thai fishcakes rather than those made with potato. Pile onto a platter with a bowl of the sambal to serve with drinks, or plate up and serve as a starter.

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Comments, questions and tips

Comments (14)

bethanygrotto27th Jan, 2014

Yum. Made this for the B/F last night and do agree the sambal makes it. It's too spicy on its own for me but with the gentle flavour of the prawn cakes it works a treat. Tempted to add some lemon zest to the cakes next time but it works well and so easy to make. I also made a shallot salad with this which was another recipe on good food.com which worked so well.

These were very tasty, even the sambal which I was not sure about making! I had to substitute a red pepper for the green but the finished product went perfectly with the prawn cakes and some green salad. Perfect as a starter, light with lovely flavours.

Wow, these were amazing!! So easy, but tasted like restaurant quality food. Produced them at a dinner party, and they were very impressive. The spicy sambel tastes delicious with the fish cakes, and complements them brilliantly. Would definately make them again, and might make them bigger and serve as a main course with some noodles and stirfried veg.

Very tasty and very easy to make. This definitely went down well. Even my non prawn loving husband thought they were great! I served these as an accompaniment to Warm Thai Chicken and Noodle Salad and Hot and Sour Cucumber Salad, both great recipes also on this site.

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